Red Cherry Sticky Buns Recipes

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STICKY CHERRY BAKEWELL BUNS



Sticky cherry bakewell buns image

Make our cherry bakewell buns for a cake sale or to share with friends over a cuppa. These easy, sticky treats are bursting with sweet raspberry jam

Provided by Esther Clark

Categories     Dessert

Time 55m

Number Of Ingredients 12

500g pack white bread mix
100g golden caster sugar
200-250ml warm milk
50g salted butter , melted
1 medium egg , lightly beaten
3 tsp almond essence
plain flour , for dusting
a little oil , for proving
180g raspberry jam
250g icing sugar
12 glacé cherries
30g flaked almonds , toasted (optional)

Steps:

  • Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter, egg and half of the almond essence, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a large, lightly oiled mixing bowl, then cover and leave in a warm place for 1½-2 hrs, or until doubled in size.
  • Mix the raspberry jam and remaining almond essence together in a small bowl. Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split the dough into 12 equal-sized pieces, then shape each one into a round and roll out to a diameter of about 10cm. Drop a level tsp of the jam into the centre of each round and fold in the ends to cover the jam so that it's in the centre of the bun. Pinch the ends tightly together to seal. Arrange nine of the buns, pinched-side down, on a lined baking sheet in a circle. Place the remaining three in the centre, leaving a little space between each one so they can spread out. Cover loosely and leave for 1 hr more to double in size.
  • Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown, then remove from the oven and leave to cool completely on the baking sheet.
  • Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Spread the icing over the buns and top each one with a glacé cherry, then sprinkle over the almonds. Leave the icing to set for at least 10 mins.

Nutrition Facts : Calories 318 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

RED CHERRY STICKY BUNS



Red Cherry Sticky Buns image

Make and share this Red Cherry Sticky Buns recipe from Food.com.

Provided by Ashbow

Categories     Breads

Time 1h30m

Yield 20 buns, 20 serving(s)

Number Of Ingredients 14

1 (16 ounce) can sweet red cherries, drained (reserve juice)
3 1/2-4 cups all-purpose flour
1/3 cup granulated sugar
1 (1/4 ounce) package dry yeast
1 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, slightly beaten
cherry glaze (recipe below)
1/2 cup slivered almonds
1/4 cup butter
1/2 cup granulated sugar
1 teaspoon grated lemon rind
1/2 cup reserved cherry juice

Steps:

  • Drain and halve cherries; reserve juice for Cherry Glaze.
  • In a large mixing bowl, stir together 3 cups of the flour, sugar, yeast and salt.
  • In a small saucepan, heat milk and 1/3 cup butter to 120 degrees F; stir in egg. Stir in flour mixture to form a ball.
  • Turn out on a prepared pastry cloth and knead, adding only enough of the remaining flour to form a soft dough until smooth and satiny (5 to 10 minutes).
  • Cover and let rest for 30 minutes.
  • With a rolling pin, roll dough to an 18x15-inch rectangle. Brush with remaining melted butter to within 1/2-inch of edges. Arrange cherries over buttered dough. Roll up from 18-inch side; pinch edges to seal. Cut into 20 slices.
  • Pour Cherry Glaze into a 13x9x2-inch pan; sprinkle with almonds. Place slices cut side down over Cherry Glaze. Let rise until double in bulk, 30 minutes. Bake in a preheated 375 degree F oven until golden brown, about 30 minutes.
  • Cool 5 minutes; invert on a serving platter. Let stand 1 minutes; remove pan.
  • Serve warm.

Nutrition Facts : Calories 215.4, Fat 9.2, SaturatedFat 4.9, Cholesterol 30.6, Sodium 175.4, Carbohydrate 29.9, Fiber 1.5, Sugar 11.4, Protein 4

STICKY BUNS



Sticky Buns image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 16 buns

Number Of Ingredients 18

2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
Heaping 1/2 teaspoon baking powder
Scant 1/2 teaspoon baking soda
1 stick (1/2 cup) salted butter, melted, plus more as needed
1 cup granulated sugar, plus more as needed
2 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
2 sticks (1 cup) salted butter, softened, plus more for the skillet
2 tablespoons honey
Pinch of kosher salt
1 tablespoon whiskey, such as Jack Daniels
1 teaspoon vanilla extract
2 cups pecan pieces

Steps:

  • For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
  • Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
  • After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
  • To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
  • Preheat the oven to 325 degrees F.
  • For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  • Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
  • For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
  • Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
  • Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
  • Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

OTHER WORLDLY STICKY BUNS



Other Worldly Sticky Buns image

Provided by Anne Thornton, Host of Dessert First

Time 5h15m

Yield 12 servings

Number Of Ingredients 17

2 tablespoons dry yeast
1 1/2 cups warm water (110 to 115 degrees F), divided
1 cup granulated sugar, plus a pinch
1 stick unsalted butter, at room temperature
1/2 cup dry nonfat milk powder
1 teaspoons fine sea salt
2 large eggs
5 1/4 to 5 3/4 cups all-purpose flour, plus more as needed
1 stick unsalted butter, at room temperature, plus more for pan, plus 1/2 stick, melted
3 tablespoons honey, local preferred
1/3 cup dark corn syrup
1 cup packed brown sugar
1 1/2 cups pecans
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
Confectioners' sugar
Water

Steps:

  • For the dough: Add the yeast into 1/2 cup of the warm water (think bathtub temperature) and give it a nice stir. It needs to foam up. If it doesn't, it means it's not active, it's dead and your bread won't rise. Add a pinch of sugar to help the yeast grow. Let sit 5 minutes or so.
  • Add the butter to your mixer, turn on to begin creaming and add the 1 cup sugar. When it's light and fluffy, add the milk powder and salt. Add your eggs, incorporating 1 before adding the other. Turn off and scrape down the bowl, making sure to get any batter off the bottom and that there are no lumps. Add the remaining 1 cup warm water and then the yeast. Add the flour in stages, it should start to look like dough. Beat for 5 to 10 minutes. Turn off the mixer.
  • Flour a work surface so the dough doesn't stick. Dump out the dough, adding more flour if sticky. Begin kneading by folding the dough in on itself, and keep pushing it out. Keep kneading until it's lump-free and no longer sticky. Put in a nicely greased bowl and cover with plastic wrap. Put in a warm place until it doubles, 2 1/2 hours or so.
  • While the dough is growing, make your glaze: Put your butter in a bowl. (Having the butter at room temperature means that the sugar will incorporate better and make easier to stir.) Add your honey, dark corn syrup and brown sugar. Give it a good stir and add 1/4 cup water. The butter might separate, and that's fine. It won't look pretty, but it will taste good when done baking!
  • Preheat the oven to 350 degrees F. Butter a deep pie plate with fluted edges.
  • Pour the glaze in the bottom of your dish, sprinkle the pecans over top and set aside while you roll out the dough.
  • Flour your work surface. Punch the dough down to deflate it and then cut in half. Put the first piece on the floured surface, adding more flour if it's still sticky. Flour your rolling pin as well and roll the dough out into a square about 10 inches.
  • Combine your cinnamon and sugar in a small bowl, brush with half the melted butter and sprinkle with half the cinnamon sugar. Take the long side and fold and roll it up in on itself. Cut the dough in half, then divide the halves into thirds, ending up with 6 pieces. Stick them right onto the glaze and nuts in your pan. Repeat with the second piece of dough. Cover with plastic and let rise about 1 hour or so in a warm space. Bake until the buns are a nice golden brown, about 30 minutes.
  • Mix together the confectioners' sugar and water to desired consistency. Invert your cake stand or a plate on top of the buns, then flip the pan over. Tap the bottom of the pan to loosen the buns and lift the pan away. Drizzle your royal icing over the top in zig zags, cut and serve.

CHERRY-CARAMEL STICKY BUNS



Cherry-Caramel Sticky Buns image

Sweet and gooey, these caramel sticky buns feature the perfect complementary flavor of delicious cherries.

Provided by Allrecipes Member

Time 35m

Yield 10

Number Of Ingredients 6

½ (9 ounce) package Werther's Original Caramels, unwrapped
3 tablespoons milk
1 (30 ounce) can cherry pie filling, drained of syrup
½ cup chopped pecans
1 (10 count) package refrigerated buttermilk biscuit dough
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.
  • Microwave caramels and heavy cream in a microwave-safe bowl on HIGH for 21/2 minutes or until melted, stirring after 1 1/2 minute. Pour caramel mixture into prepared pie plate.
  • Place drained pie filling over caramel mixture and sprinkle with pecans. Separate biscuits and place snugly in pan. Brush with the melted butter. Bake 25 minutes, or until golden brown.
  • Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.3 g, Cholesterol 8.4 mg, Fat 12.2 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 345.2 mg, Sugar 2.5 g

STICKY BUNS



Sticky Buns image

Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 16

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk, room temperature
2 eggs
5 ½ cups unbleached all-purpose flour, divided
¼ cup butter, softened
¼ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup packed brown sugar
⅓ cup raisins
⅔ cup chopped pecans

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g

STICKY BUNS



Sticky Buns image

It's impossible to eat just one of these soft, yummy sticky buns-they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. -Dorothy Showalter, Broadway, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

2 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
3 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3-1/4 to 3-3/4 cups bread flour
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup corn syrup
1/2 cup chopped pecans
FILLING:
1/3 cup butter, softened
1 tablespoon sugar
1 teaspoon ground cinnamon

Steps:

  • Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

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CRANBERRY STICKY BUNS - RED STAR® YEAST
Remove from the heat and whisk in the eggnog (or cream). Let cool for 30 minutes. Then, pour the topping into a greased 9×13-inch pan and sprinkle the cranberries evenly over the topping. Set aside. Prepare the filling: combine the cranberries, pecans, sugar, and cinnamon in a food processor. Pulse until the cranberries and pecans are well ...
From redstaryeast.com


STICKY BUNS | RICARDO
Cut into 12 slices. Place the dough slices onto the caramel. Cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour, or refrigerate for 8 hours or overnight (see note). With the rack in the middle position, preheat the oven to …
From ricardocuisine.com


STICKY BUNS - SUGAR SPUN RUN
2020-10-05 To do so, whisk together the yeast, sugar, 2 cups /250g flour, and salt. Heat the milk and water to 115F (46C) and stir into the flour mixture. Add eggs and butter and stir well, then proceed with the recipe as written (step 3. Please note the yeast will not become foamy).
From sugarspunrun.com


QUICK STICKY BUNS | SARA MOULTON
2015-12-15 Directions: To prepare the glaze, combine the sugar, honey, and butter in a small saucepan and stir over medium heat until melted and smooth. Pour into a nonstick 9-inch round cake pan and sprinkle on the pecans. To make the buns, place the cherries in a small bowl and add the rum. Pour in 1/4 cup hot water and set aside until the cherries are ...
From saramoulton.com


STICKY BUNS RECIPE - DINNER AT THE ZOO
2019-09-08 For the dough. Place the water in the bowl of a stand mixer fitted with the paddle attachment. Add the packet of yeast and let the yeast dissolve in the water for 1 minute. Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth dough forms.
From dinneratthezoo.com


HOW TO MAKE STICKY BUNS - KING ARTHUR BAKING
2018-08-10 Mix up the filling. Once you make the perfectly thick topping, it's time to finish those sticky buns. Pour the still-warm topping into a lightly greased 8" square pan and sprinkle the pecans evenly on top. Then p repare the filling using these ingredients: 1/4 cup (4 tablespoons) butter, softened. 1/4 cup brown sugar.
From kingarthurbaking.com


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